Veg Katsu Curry | Alfie Cooks

Alfie Cooks

Name: Veg Katsu Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Aubergine Dessert Plates; Japanese Sweet Potato; Organic Butternut Squash; Baker's No-Stick Baking Spray with Flour; Dynasty Japanese Style Bread Crumbs, Rice Panko; Bluebonnet Nutrition Vegetable Oil Sticks; Cebollitas Bunch; Carrot; Napoleon Co. Grille Garlic Cloves; Spice World Ginger, Minced; Morton & Bassett Spices Curry, Organic; McCormick Gourmet™ Organic Ground Coriander; McCormick Ground Cumin; Melissa's Turmeric Root; Baker's No-Stick Baking Spray with Flour; Manischewitz Broth, Vegetable; O Organics Coconut Milk, Organic, Light; Wan Ja Shan Soy Sauce; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Tamanishiki Rice, Super Premium, Short Grain; Organic Yellow Spring Onions; Laxmi Red Chilli Powder

Print recipe

Veg Katsu Curry

Serves 420 mins prep30 mins cook

Veg Katsu Curry is a warming and comforting dish featuring aubergine, butternut squash, and sweet potato, served with a classic curry sauce. Perfect for recreating that nostalgic feeling of eating katsu curry at Wagamama with family and friends.

0 servings

What you need

aubergine

sweet potato

butternut squash

Baker's No-Stick Baking Spray with Flour

oz plain flour

Dynasty Japanese Style Bread Crumbs, Rice Panko

oz panko breadcrumbs

vegetable oil

onion

carrot

garlic clove

ginger

tbsp curry powder

McCormick Gourmet™ Organic Ground Coriander

tsp ground coriander

tsp ground cumin

tsp turmeric

tbsp plain flour

fl oz vegetable broth

fl oz coconut milk

tbsp soy sauce

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

rice

spring onion

red chilli

Shop Recipe

Instructions

1: Prepare the vegetables by peeling and slicing the aubergine, sweet potato, and butternut squash.

2: To make the curry sauce, sauté the chopped onion, carrot, garlic, and ginger in olive oil until softened.

3: Add curry powder, ground coriander, cumin, turmeric, and flour, stirring for a minute.

4: Pour in the veg broth and coconut milk, bringing to a simmer.

5: Allow the sauce to cook for about 15 minutes, seasoning with soy sauce at the end.

6: In a separate pan, heat vegetable oil for frying the prepared vegetables.

7: Dredge the vegetables in plain flour, dip in plant milk, then coat with panko breadcrumbs.

8: Fry the coated vegetables until golden brown and crispy.

9: Serve the fried vegetables with curry sauce on top and garnish with rice, spring onion, and red chilli.

View original recipe